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If you’re searching for a comforting, homey dinner that brings together protein and vibrant veggies without spending hours in the kitchen, you need to try this Sheet Pan Mini Meatloaf with Veggies Recipe. It’s a deliciously simple way to enjoy tender, flavorful mini meatloaves alongside perfectly roasted green beans and mushrooms—all baked together on one pan for easy cleanup. The balance of juicy meat, savory spices, and fresh garden veggies makes it a family-pleaser that feels special every time you serve it.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is the secret to making this dish shine. Each item plays a crucial role; the ground meat provides hearty flavor and texture, while the fresh garlic and onion add aromatic depth. The veggies bring brightness and a satisfying crunch, making this recipe a well-rounded meal.
- 2 lbs ground turkey or ground beef: The protein base for rich, juicy mini meatloaves, choose your favorite ground meat or a mixture.
- 1 large egg, beaten: Acts as the perfect binder to keep the mini meatloaves tender yet intact.
- ½ cup almond flour or crushed pork rinds: Adds a moist texture and helps absorb excess juices for a firm, not dry, bite.
- â…“ cup chopped sweet onion: Provides natural sweetness and a subtle crunch inside the meatloaf.
- 1 (8 oz) can tomato sauce: Moistens and infuses the meatloaf with tangy undertones.
- ¾ tsp salt, or to taste: Essential to bring out the flavors of every component.
- ½ tsp cracked black pepper: Adds a mild kick and rounds out the taste.
- 1 tbsp fresh or dried parsley: Brightens the profile with subtle herbal notes.
- 3 cloves garlic, finely minced: For that irresistible aromatic punch that pairs beautifully with meat and veggies.
- 2 tsp coconut aminos or tamari: Introduces a savory, umami-rich depth that enhances all the flavors.
- 8 tbsp no-sugar-added ketchup for topping: Creates a sweet and tangy glaze that caramelizes perfectly on the mini meatloaves.
- 8 oz button mini mushrooms, cleaned: Earthy and tender, they roast to perfection alongside the meat.
- 1 ½ lbs green beans, frozen or fresh, cleaned: Adds vibrant color, crunch, and nutrition to the sheet pan feast.
- 1 large sweet onion, roughly chopped into chunks: Roasts to a sweet, caramelized finish that enhances the veggie side.
- 1 ½ tbsp avocado oil: A healthy oil that helps crisp the green beans and mushrooms without overpowering them.
- ½ tsp garlic powder: Sprinkles additional garlic flavor evenly across the veggies.
- ½ tsp onion powder: Complements the fresh onions and deepens the savory taste in the roasted vegetables.
- Salt and pepper, to taste: Important to season the veggies perfectly alongside the meat.
How to Make Sheet Pan Mini Meatloaf with Veggies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick cooking spray to ensure the meatloaves and veggies don’t stick. This prepped pan is the canvas for the delicious meal to come, so it’s important to get this ready before mixing anything else.
Step 2: Prepare the Meatloaf Mixture
In a large bowl, gently combine the ground meat, almond flour, and beaten egg. Mix lightly so the mixture stays tender and milky, avoiding overmixing that can make the meatloaf tough. Add in the tomato sauce, chopped sweet onion, salt, black pepper, parsley, and minced garlic—these ingredients bring moisture, flavor, and depth to the mix. A final stir ensures every bite is juicy and rich.
Step 3: Shape the Meatloaves
Divide the meat mixture into eight equal portions—this makes serving easy and ensures even cooking. Shape each portion into a compact mini meatloaf about the size of a small fist. Arrange them evenly spaced on one half of your prepared sheet pan. Seeing those cute, individual loaves ready to bake gives you an instant sense of progress and satisfaction.
Step 4: Start Cooking the Meatloaves
Place the sheet pan with the mini meatloaves into the preheated oven and bake for 10 minutes. This initial cooking step starts the browning process, seals in juices, and sets the shape to keep the loaves firm during the addition of the veggies.
Step 5: Prepare the Veggies
While the meatloaves bake, toss the green beans in a medium bowl with avocado oil, garlic powder, onion powder, salt, and pepper. Add the cleaned button mushrooms and chopped sweet onion chunks, tossing everything gently to coat all the veggies evenly. This seasoning combo ensures a flavor harmony when they roast next to the meatloaves.
Step 6: Add the Veggies and Finish Cooking
After the 10-minute pre-bake, carefully remove the sheet pan from the oven. Spread the seasoned green beans, mushrooms, and sweet onion chunks on the empty side of the pan, opposite the mini meatloaves. Next, spoon 1 tablespoon of no-sugar-added ketchup atop each mini meatloaf to create a shiny, flavorful glaze that caramelizes as it bakes further. Return the pan to the oven and roast everything together for 15 more minutes, or until the internal temperature of the meatloaves hits 165°F. This step guarantees juicy, fully cooked meatloaves and tender, caramelized veggies.
How to Serve Sheet Pan Mini Meatloaf with Veggies Recipe
Garnishes
Sprinkle freshly chopped parsley or a dash of finely grated Parmesan for an extra burst of color and savory punch. Adding a light drizzle of high-quality balsamic vinegar or a sprinkle of crushed red pepper flakes can elevate the dish with minimal effort.
Side Dishes
This Sheet Pan Mini Meatloaf with Veggies Recipe is a meal on its own, but you could add a simple side salad with lemon vinaigrette for freshness or creamy mashed cauliflower for an extra comforting element. Garlic breadsticks or a warm whole-grain roll also pair nicely to soak up any extra glaze or pan juices.
Creative Ways to Present
Serve the mini meatloaves stacked on rustic wooden boards with the veggies arranged artistically around them for a festive family-style dinner. Alternatively, plate each meatloaf next to a neat bundle of green beans tied with chive stems for a charming, restaurant-quality look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover mini meatloaves and veggies in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully after resting overnight, making it even tastier the next day.
Freezing
To freeze, cool the meatloaves and veggies completely, then separate them into meal-sized portions in freezer-safe containers or bags. They’ll keep well for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers in the oven at 350°F for 10-15 minutes to retain that freshly roasted texture, or microwave on medium power for 2-3 minutes until heated through. Adding a splash of water before microwaving prevents drying out.
FAQs
Can I use ground beef instead of turkey in the Sheet Pan Mini Meatloaf with Veggies Recipe?
Absolutely! Ground beef is a great substitute and will add a richer flavor and slightly different texture, making the meatloaf juicier.
Is almond flour essential, or can I use regular bread crumbs?
Almond flour adds moisture and keeps the loaf gluten-free, but regular bread crumbs can be used too. Adjust amounts slightly to achieve the right consistency.
What if I don’t have coconut aminos or tamari?
You can substitute with low-sodium soy sauce or skip it altogether. The ketchup and tomato sauce still provide plenty of umami and tang.
Can I make this recipe vegetarian?
For a vegetarian version, try substituting the meatloaf base with a firm lentil or black bean mixture, and roast the veggies as directed for a hearty, meat-free meal.
How do I know when the mini meatloaves are fully cooked?
The best method is to use a meat thermometer; the internal temperature should reach 165°F to ensure safety and juiciness.
Final Thoughts
This Sheet Pan Mini Meatloaf with Veggies Recipe is one of those comforting, no-fuss meals that feels homemade and special at the same time. With minimal prep and a single pan to clean, it’s perfect for busy weeknights or casual dinners with family and friends. Give it a try, and I promise it will become one of your favorite go-to meals for cozy, delicious nourishment.
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Print
Sheet Pan Mini Meatloaf with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (8 mini meatloaves)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Sheet Pan Mini Meatloaf with Veggies recipe offers a convenient and delicious way to prepare individual meatloaves alongside seasoned green beans and mushrooms on a single baking sheet. Featuring ground turkey or beef, flavored with fresh herbs, garlic, and a tangy ketchup glaze, this meal is both flavorful and easy to make, perfect for quick weeknight dinners.
Ingredients
Meatloaf Ingredients
- 2 lbs ground turkey or ground beef
- 1 large egg, beaten
- ½ cup almond flour or crushed pork rinds
- â…“ cup chopped sweet onion
- 1 (8 oz) can tomato sauce
- ¾ tsp salt, or to taste
- ½ tsp cracked black pepper
- 1 tbsp fresh or dried parsley
- 3 cloves garlic, finely minced
- 2 tsp coconut aminos or tamari
- 8 tbsp no-sugar-added ketchup for topping
Vegetables and Seasoning
- 8 oz button mini mushrooms, cleaned
- 1 ½ lbs green beans, frozen or fresh, cleaned
- 1 large sweet onion, roughly chopped into chunks
- 1 ½ tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with non-stick cooking spray and set it aside to prepare for cooking.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground turkey or beef, almond flour, and beaten egg. Mix gently until just combined to avoid overworking the meat. Then add tomato sauce, chopped sweet onion, salt, cracked black pepper, parsley, and minced garlic. Stir everything together until fully incorporated.
- Shape the Meatloaves: Divide the meat mixture evenly into 8 portions. Shape each portion into a mini meatloaf and arrange them spaced evenly on one side of the prepared sheet pan.
- Start Cooking the Meatloaves: Place the sheet pan in the preheated oven and bake the mini meatloaves for 10 minutes to begin the cooking process.
- Prepare the Veggies: While the meatloaves cook, place the green beans in a medium mixing bowl. Toss them with avocado oil, garlic powder, salt, and pepper until evenly coated. Add the cleaned mushrooms and toss everything together with the same seasoning mix for a uniform flavor.
- Add the Veggies: After the initial 10 minutes, carefully remove the sheet pan from the oven. Arrange the seasoned green beans and mushrooms on the opposite side of the pan from the mini meatloaves. Top each mini meatloaf with 1 tablespoon of no-sugar-added ketchup to create a flavorful glaze.
- Finish Cooking: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the internal temperature of the meatloaves reaches 165°F, ensuring they are fully cooked and juicy.
Notes
- Use a meat thermometer to check the internal temperature of the meatloaves for food safety.
- Ground turkey can be substituted with ground beef for a richer flavor.
- Almond flour or crushed pork rinds are used as a low-carb binder; choose based on dietary preference.
- Feel free to add other vegetables such as cherry tomatoes or sliced bell peppers to the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, ensure the coconut aminos or tamari is gluten-free.
- This recipe is suitable for a low-sugar and low-carb diet due to no-sugar-added ketchup and almond flour.
